Pumpkin Season!!

It’s that time of year again where everything I eat, drink, smell, and do somehow revolves around pumpkins. I must admit I am a little pumpkin obsessed. Candles, coffee, creamer, breads, muffins, donuts, pasta, beer, and of course going to the pumpkin patch. Since moving from California to the East Coast my fall fixation has significantly grown. It is much more fun actually having a real excuse to pull out my boots and sweaters each year.

Now while of course I love to just enjoy all the yummy pumpkin-ness during fall, for me this also means stocking up on any and all things pumpkin. My ultimate goal is to have enough Dunkin Donuts Pumpkin Coffee and Coffee-Mate Pumpkin creamer to last me through winter. So far I am not even close to having enough. Especially since I single handily went through an entire K-cup box in the last 7 days. I seriously have no self-control!

Besides my sugary caffeine filled pumpkin addiction, my next favorite thing is to make my Pumpkin Cheesecake Mini Muffins. I came up with this recipe years ago when I decided to combine my Great Grandma Bruster’s Black Bottom Cupcakes and her Pumpkin Pie Recipes and they’ve been a hit ever since. Even my husband, who claims to hate cheesecake, has been caught shoveling down handfuls of these. I have learned to always make two batches if I want any to make it out of the house. No matter how many I make somehow there never seems to be enough!

What you will need:


  • 1 1/3 cup sugar
  • 1 1/4 cup flour
  • 2 t. cinnamon
  • 1 t. baking soda
  • 1/2 t. salt
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 cup canned pumpkin
  • 8 ounce package of cream cheese, softened

Crumble Topping:

  • 1/4 cup sugar
  • 1/3 t. cinnamon
  • 3 T. flour
  • 2 T. chilled butter


  1. Preheat your oven to 350 degrees.
  2. Combine 1 cup of sugar, flour, cinnamon, baking soda, salt, 2 eggs, oil, and pumpkin in a mixing bowl. Mix until smooth then set aside.
  3. Beat together cream cheese, remaining sugar (1/3 cup), and 1 egg.
  4. In a separate bowl mix together the dry Crumble topping ingredients.
  5. Slice butter into pieces and using your hands work in the pieces until clumps form.
  6. Line muffin tins. (should make about 48 mini muffins.)
  7. Fill each muffin cup about 2/3 of the way full with the pumpkin mixture. Add a small spoonful of the cream cheese mixture to each muffin. Top with crumble.
  8. Bake for 12-15 minutes.

And now just try to resist eating the entire batch in one sitting!


Mrs. Chappy

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